Weekends are a great time to feed your sourdough starter and use the discard to make sourdough waffles. You'll need to plan ahead. That means feeding your starter the night before and using the discard to make a sponge that sits overnight at room temperature. The next morning you add the remainder of ingredients and mix up and bake the batter. The tangy waffles make a wonderful weekend treat, and the extras (if you have any) are great to pop in the toaster for weekday mornings. Just smear the waffles with peanut butter for a quick breakfast. I like my weekend waffles topped with fruit and yogurt or fruit preserves, but my husband goes the traditional route of maple syrup. The waffles, thanks to white whole-wheat flour, are light, airy, and crispy with their signature sourdough taste. They're well worth feeding your starter.
Whole-Wheat Sourdough Waffles -- Serves 4
1 cup of starter (I use whole-wheat based)
1 cup of almond milk
1 cup of white whole-wheat flour
1 tablespoon of brown sugar
In a large bowl, combine the starter, almond milk, white whole-wheat flour, and brown sugar and let it sit out at room temperature, loosely covered, overnight. The next morning, add:
1 egg
1/4 cup of canola oil
1/2 teaspoon of vanilla
Stir the batter well and add:
1/2 teaspoon of salt
1 teaspoon of baking soda
1 teaspoon of cinnamon
Preheat your waffle iron. Stir the batter again, add batter to your waffle iron as the waffle iron's instructions direct, and bake your waffles. Serve the waffles hot with the topping of your choice. Ummm!
